Low-Carb Snickerdoodles

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Low-Carb Snickerdoodles

Ground almonds create an "almond flour" which is a wonderful substitute for wheat flour for many baking recipes.

Makes about 26

1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon

In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.

Note: 1.5 net carbs per cookie

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Reviews of Low-Carb Snickerdoodles:

6-15 of 17 reviews << Previous - Next >>

Amber in Georgia Jul 15, 2008
Would not make this again.
Not that good, would not make again. two stars

A cookie baker Jul 5, 2008
Would not make this again.
These were DISGUSTING! Wayyy too much splenda, actually gave me a stomach ache and I only tried a fourth of the cookie. Plus, in order to make the amount it's supposed to, the cookies will be tiny. GROSS. one star

Bev in MA Jun 5, 2008
Would make this again.
These were awesome! I added some flax meal for some added fiber, and even my kids were gobbling them up. A big hit! five stars

Roland in Boulder CO in Original Worcester Nov 27, 2007
Would make this again.
Hi; well in this recipie you must use 1/2 cup of oat flour with the 1 cup of almond flour, then add 1 teaspoon of xanthan to the mixture. Do not use vanilla but use lemon instead and you will not notice the almond flavour. You can also go to the health food store and they now have cinnamon extract, this added with the lemon and a bit more sweetner adds a wonderful flavour to this cookie. five stars

Jimbob in wisconsin Dec 12, 2006
Would make this again.
These are great and I'll make them again.
Best low carb option that I've seen. five stars

Bobbie in Arkansas Aug 19, 2006
Would make this again.
These are really good. I added 1 tsp. Xanthan gum to hold them together more. I will make these agian. five stars

A cookie baker in MI Jul 5, 2006
Would make this again.
I thought these cookies were very good with lots of cinammin. But the Almonds were pretty strong. four stars

Sarah in Oregon Jan 22, 2005
Would make this again.
I like it. I will sell the low carb snickerdoodles. I hope everyone like it. five stars

Guls in san francisco Jan 11, 2005
Would not make this again.
ok, here it is in a NUT shell... great flavor, but the cookies just crumble. They don't stay together after baking. My husband didn't like the texture of the nut flour. one star

Pam in Florida Dec 21, 2004
Would not make this again.
I made these and didn't care for them. They were mushy and had an aftertaste. I may have done something wrong. two stars

Recipe Info

four stars
73% would make this again

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